Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı

This study was carried out to determine the shelf life of vacuum packaged Şavak tulum cheese supplemented with potassium sorbate. For this purpose, ewe milk was divided to four groups as K (control group), A (added with 0.05% potassium sorbate), B (added with 0.1% potassium sorbate), and C (added with 0.2% potassium sorbate). The groups were stored in refrigerator (4°C) and analyzed for microbiological (Total mesophilic aerobic bacteria, LLP, lactic streptococcus, coliforms, lipolytic bacteria, proteolytic bacteria, yeast and mold, E. coli, Staph. aureus, and C. perfringens), chemical (pH, acidity, aw, fat, salt, dry matter, ash, and residue sorbic acid) and sensorial (package, appearance, structure, odor, taste and general acceptability) attributes on days 0, 15, 30, 60, 90, 120, 150, 180, 210.and 240. of storage. The control group, A, B and C groups were deteriorated as regards sensorial on days 120, 150, 180. and 270. of storage, respectively. C. perfringens was found in none of the groups. E. coli was found to be below detection limit after 90 days in control group, 15 days in A and B groups, and on day 0 in C group. Staph. aureus wasfound to be below detection limit after 30 days in control group, 15 days in A and B groups, and on day 0 in C group.Residue sorbic acid level was detected as 0.002 ppm in group A on day 120, 0.006 ppm in group B on day 150, and 0.11 ppm in group Con day 240. The most popular group by panelists was group C. Consequently, it was seen that savak tulum cheese can be vacuum packaged and consumed in small porsions by consumers, and the use of potassium sorbate in vacuum packaged Savak tuulum cheese has an inhibitory effect on E. coli and Staph.aureus

An assessment of the microbial quality of "doner kebab" during cold storage: Effects of different packaging methods and microwave heating before consumption

In the current study, doner kebabs packed with different packaging methods (air packaging [AP], modified atmosphere packaging [MAP], vacuum packaging [VP] and sous vide packaging [SVP]) were evaluated for their microbial quality during storage at 4 degrees C. In addition, the effect of microwave heating before consumption on the microbial quality of doner kebabs was also investigated. Total mesophilic aerobic bacteria and total psycrophilic aerobic bacteria counts of doner kebabs increased during storage and reached to 6.48, 8.27, 8.15, 3.96 and 5.58, 8.53, 8.63, <1.00 log cfu/g in AP (9th day), MAP (29th day), VP (29th day) and SVP (99th day) groups, respectively. Although coliform, Escherichia coli and Staphylococcus aureus counts of doner kebabs were below 3 MPN/g, 3 MPN/g, 2 log cfu/g in all groups, respectively; no Clostridium perfringens and Listeria monocytogenes was detected in any of the groups during storage. Microwave heating was found effective on reducing the microbial load of doner kebabs. It was concluded that without any additional preservation techniques, the SVP prolonged the shelf life of doner kebabs more than 20, 6, and 5 times comparing to AP, MAP, and VP groups, respectively